Dairy Chemistry and Biochemistry

Dairy Chemistry and Biochemistry

Editorial Reviews
Book Description
The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.

Dairy Chemistry and Biochemistry,Patrick F. Fox,Paul McSweeney,Springer,0412720000,Animals,Composition,Dairy Science,Dairy products,Food Science,Milk,Nature,Protein Engineering,Science/Mathematics,Technology & Industrial Arts,Dairy farming,Food & beverage technology,Technology / Food Industry & Science

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